BrianneChase’s Weblog

Marco Island, Florida
Cropped and edited in Photoshop.

Gull Lake, Michigan
A photograph of Matt jumping into the lake in mid May. Modified and edited in PhotoShop.

An original and edited photograph of a monument in downtown Chicago, with the reflection of the skyline shinning into the sphere.

“I have never met a person whose greatest need was anything other than real, unconditional love. You can find it in a simple act of kindness toward someone who needs help. There is no mistaking love. You feel it in your heart. It is the common fiber of life, the flame that heals our soul, energizes our spirit and supplies passion to our lives. It is our connection to God and to each other.” Elizabeth Kubler-Ross

Bowtie Caprese
* Adpated from prouditaliancook.blogspot.com

Ingredients:

1 box of cooked bowtie pasta
Grape tomatoes sliced in half
Fresh cubed mozzarella
Fresh diced basil

Directions:

1. Place all ingredients in a bowl and coat with good olive oil, salt and pepper.

Chocolate Chip Cookie Dough Cheesecake
* Adapted from Jennifer at BakeorBreak.com

Ingredients:

Crust -
1 1/2 cups of grahm cracker crumbs
5 tablespoons of unsalted butter, melted
2/3 cup of miniature chocolate chips

Cookie dough -
5 tablespoons of unsalted butter at room temperature
1/3 cup of packed light brown sugar
3 tablespoons of granulated sugar (I subbed Splenda)
1/8 teaspoon of salt
1 teaspoon of vanilla extract
3/4 cup of AP flour
1 cup of semi-sweet chocolate chips

Filling -
10 ounces of cream cheese at room temperature
1/4 cup of granulated sugar (I used splenda)
1 large egg at room temperature
1 teaspoon of vanilla extract

Directions:

Crust -
1. Preheat oven to 325 degrees. Grease a 9×9 inch baking pan. Line with parchment paper, leaving enough to extend over the sides. Grease the parchment paper.

2. Combine crumbs and butter until crumbs are moistened. Stir in the chocolate chips.

3. Press the crust mixture into the bottom of the pan and 1 inch up the sides. Bake for 6 minutes then set the pan on a wire rack to cool.

Cookie Dough -
1. Using an electric mixer, mix butter, sugar, brown sugar, salt and vanilla at medium speed, until smooth. Decrease mixer speed to low, as not to paint your kitchen walls white, and add the flour. Mix just until incorporated. Stir in chocolate chips and set aside.

Filling -
1. Using an electric mixer beat cream cheese and sugar just until smooth. Add egg and vanilla extract just until blended.

2. Pour the batter into the baked crust. Drop cookie dough by teaspoonfuls over the top of the filling. Bake for about 30 minutes or until set. Transfer to a wire rack to cool.

For chocolate topping, melt 1/3 of a cup of semi-sweet chocolate chips in a double boiler or microwave. Add about 1/2 tablespoon of butter if necessary to make topping smooth. Drizzle over top of the bars. (* I used turtle chocolate from the grocery store which hardens on its own) Cool bars in pan completely, about 1 hour.

Using the edges of the parchment paper remove the bars from the pan. Cut into bars and serve.

** I will not be providing nutritional information as not to frighten you in to not making this delicious dessert!

Spinach, Sausage and Red Pepper Frittata
* Adapted from thecookingfiend.blogspot.com

Ingredients:

6 eggs
2 tablespoons of 2% milk
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of butter
1 tablespoon of olive oil
2 chicken sausages, sliced (or whatever meat you would like. I used andouille sausage)
1/2 a cup of frozen chopped spinach, thawed and drained
3/4 of a cup of red pepper chopped
3 ounces of Gruyere cheese, cubed small

Directions:

1. In a small bowl, beat together eggs, milk, salt and pepper. Set aside.

2. Turn the oven on to broil. In a 9-10 inch non-stick, oven safe skillet, heat oil and butter over medium-high heat. Coat the skillet well with the oil/butter mixture. Add the sausage, spinach and pepper. Cook for 3-4 minutes until tender, crisp and heated through. Reduce the heat to medium-low and add egg mixture. Top with cheese. Cover and cook for 2-3 minutes, until the eggs have set but the top is still runny.

3. Carefully move the skillet from the stove top to the oven and broil for about 4 minutes, or until the top is browned and no longer runny. Remove from the oven - be careful of the hot handle!! - and let stand for 2 minutes. Loosen the frittata from the pan and transfer to a serving plate.

Serving Size:

10 slices

Garlic Butter
* Adapted from annieseats.wordpress.com

Ingredients:

1 cup of butter, softened
1 tablespoon of minced garlic
1/4 cup of grated parmesean cheese
1 1/2 teaspoons of garlic salt
1 teaspoon of Italian seasoning
1/2 teaspoon of black pepper
1/4 teaspoon of ground paprika

Directions:

1. Combine all ingredients until smooth.

Serving Size:

40

Nutritional Information:

Calories 123.3
Total Fat 6.5 g,
Sodium 152.8 mg.
Carbohydrates 14.4 g.
Protein 3.1 g.

Caterpillar Bread
* Adapted from novicebaker.blogspot.com

Ingredients:

1 can of Pillsburry dough
1 package of hotdogs (whichever your preference may be)
Your choice of toppings - Ketchup, mustard, onions, etc.

Directions:

1. Divide the dough into large pieces and mold them into balls, then roll them flat with a rolling pin.

2. Put the sausage on the center of the dough and fold the dough into halves. Lightly pinch to seal. Cut each folded dough into 8 small portions, leaving 1/3 from the sealed edges uncut. (The dough should resemble a comb at this point.)

3. Twist first cut portion to the left, and second to the right, repeat this for the rest of the portions. Place the shaped dough onto a greased baking sheet and press each lightly.

4. Bake according to the dough directions or until the breads look golden brown.

5. Then top your caterpillars with some ketchup, mustard, onions or whatever you choose - except for sauerkraut because it makes me nauseous, and it should make you nauseous too!!

The Skinny Girls Margarita
* Adapted from Bethenny Frankel - The Real Housewives of New York City

Ingredients:

2 ounces of clear tequila (Patron Silver)
Splash of fresh squeezed lime juice
Splash of Grand Marnier, Cointreau, or Triple Sec

Directions:

1. Combine all ingredients over a glass of ice.

2. Garnish with a lime wedge.

Serving Size:

Makes 1 serving

Nutritional Information:

Calories 150